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philippe58
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Fry in ghee: onion and carrot then add aromatics (cinnamon sticks, bay leaves, cardamom, cloves, star anise, lumis), tomato puree and orange zest. Add the spice powder (black pepper, garlic, ginger, paprika, chili, coriander, nutmeg, cinnamon, cardamom, cumin, turmeric, lumi) and continue frying until fragrant.
Add the chicken, chicken stock cube (optional), and 2 cups of water and the zest of 1-2 oranges.
Simmer over medium heat for about thirty minutes or until chicken is done. Remove the chicken from the sauce, place it on a baking tray, brush it with the sauce and broil it before serving.
Soak the rice in warm water for thirty minutes. Add the rice to the chicken sauce, the zest or juice of an orange and enough water to cover the rice by about 1 cm.
For the daqoos, blend the tomatoes, onion, chilies/bell pepper, lemon, garlic, and fresh mint. Add the coriander powder, cumin powder, and salt to taste. Adjust the consistency of the daqoos with splashes of water.
Fry some almond slivers and plate on one big serving dish rice with almonds and chicken pieces on top.